Chili Eggplant Sofrito

Name: Chili Eggplant Sofrito
Prep time: 15 min
Cook time: 4 h
Total time: 4 h 15 min
Yield: 6 servings
Cuisine: Japanese-inspired
Ingredients: 3 cup canola oil; 12 oz yellow onion (small dice); 6 oz Japanese eggplant (large dice, skin on); 10 oz canned tomato (drained and rough chopped); 1 tbsp chipotle powder; 0.25 cup soy sauce

A slow-cooked eggplant and tomato sofrito infused with chipotle powder and soy sauce, creating a rich and smoky vegetable condiment.

255 min total6 servingsJapanese-inspired

Calories

285

Protein

Carbs

16g

Fat

24g

Ingredients

3 cup canola oil
12 oz yellow onion (small dice)
6 oz Japanese eggplant (large dice, skin on)
10 oz canned tomato (drained and rough chopped)
1 tbsp chipotle powder
0.25 cup soy sauce

Instructions

1
Prepare onions, eggplant, and canned tomato. Keep separate.
2
Add oil, onion, and eggplant to pot and bring to a gentle simmer. Cook very gently for 2 hours.
3
Add tomato and cook for another hour.
4
Add chipotle powder and cook for another hour.
5
Take off the flame, add soy sauce and cool.